The Best Classic Chili – This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
This classic chili is perfect for a weeknight meal because it can be made in minutes. The only thing to chop is an onion.
How do you make good homemade chili?
- Heat olive in a large soup pot.
- Add chopped onion and cook for 5 minutes.
- Add ground beef and break it apart with a wooden spoon.
- Cook for 6-7 minutes.
- Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Stir until well combined.
- Add diced tomatoes, kidney beans, beef broth, and tomato sauce.
- Stir well.
- Simmer for 20-25 minutes.
- Let the chili rest for 5-10 minutes before serving.
What do you top chili with?
In addition to the chili ingredients listed in this recipe for chili, you may also want to have these things as toppings.
- shredded cheddar cheese
- sour cream
- sliced green onions
- saltine crackers or oyster crackers
- diced avocado
What goes well with chili for dinner?
I’ve been playing around with this chili recipe for the past few months, making it many times. My family didn’t mind the repetition at all because I really do believe that I ended up with the best chili ever!
Watch the step by step recipe video for this chili recipe below.
The Best Classic Chili Recipe
The Best Classic Chili - This traditional chili recipe is just like mom used to make with ground beef, beans, and a simple homemade blend of chili seasonings.
Servings: 6 servings
Calories: 334kcal
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Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper* -optional
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
I typically skip the cayenne pepper because I have a young kiddo. Then, I put out some hot sauce for those adults that want to add some spiciness to their chili.
Nutrition
Serving: 1/6th of the recipe | Calories: 334kcal | Carbohydrates: 34g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 49mg | Sodium: 1249mg | Potassium: 1110mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1445IU | Vitamin C: 12.8mg | Calcium: 99mg | Iron: 7.5mg
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suzanne f jones says
This is an excellent chili recipe. Everyone seems to be a fan. The only thing I would critique is that the recipe doesn’t say “pour off grease” after cooking the meat. I know most people would know that you do that, but some new cooks may not! This needs to be added I think!
Also, I tweak it a little; it’s an awful lot of tomato with the paste, diced tomatoes, and the tomato sauce. Although I triple the recipe, I just use two cans of diced tomatoes.
DD says
No need to drain the ‘grease’ after cooking the meat, the fat in it gives tons of flavour.
LINDA says
I noticed this as well. I drain the grease because I couldn’t imagine it sitting in your stomach but make it feel sick. Otherwise I love this recipe it’s amazing normally last us 2 to 3 days.
Kimberly M Painter says
I never drain my meat .I use 90% lean and not draining adds to the flavor in my opinion.
John says
I love the grease 😀
Paris says
Yes I definitely did not know I was supposed to pour the grease lol ! This was my first time making chill however and it actually turned out really well I had to add a little corn starch, but I know that was because I didn’t dump the grease lol!
Christi Henderson says
I have only made chili one time before. I made this recipe for a chili cookoff (I omitted the onion and Cayenne). I won first place. I was so shocked. It was the first time I had made this recipe. Everyone loved it. Thanks for the winner recipe.
Allison N. says
That’s is so AWESOME!!! Congrats! I’m making some of this tonight and also omitting onion bc I’m out. Hope my family likes it . …. we shall see.
Mitzi J Bailey says
I am not a fan of cumin. Next time I make it I am not adding cumin. Otherwise a really good chili. It has a chili con carne taste.
Galina says
Too much cumin. Other wise great.
Jeanne Maxwell says
Best chili I’ve had in a longtime
RG says
Don’t usually comment on sites but I followed this recipe and made literally the most delicious Chili I’ve ever tasted.
Slight change was I used 1 can of chopped tomatoes instead of 1 can of sauce and 1 can of diced.
Buzz Lyons says
This is terrific! Finally have a goto chili that is delicious, easy, and quick. Thank you!!
Kimmy says
Delicious recipe. I tweaked some things. Added green bell pepper and fresh garlic. Also, used half of the amount of cumin and used Bush’s chili beans instead. Added a little onion powder too. So good and really quick
Sheila says
I just made this and really like it. I added less Cumin after reading the comments and it turned out perfect! Thanks
Sheila says
I forgot to rate it! It was great!
Susan says
I substituted a 1/2 t. of cinnamon for the cumin, large can of tomato juice and also added finely chopped celery leaves…for a winner
Tony says
I’ve made this a few times I love it I added red pepper give it a little kick
Suz-Anne Powell says
Definitely the best chili recipe ever! This is my go to recipe and a huge family favorite…..Thank you!
Suzy says
Ooh, so delicious! I followed directions and ingredients *except* I used 1 tablespoon of cumin instead of 2, as well as added the 1 tsp of balsamic vinegar after reading through some of the reviewers’ suggestions. Some times, chili is too runny or too thick, too bean-y, not flavorful enough–this chili of Amanda’s was splendid in every way; thank you for sharing! I feel lucky to have found this recipe and will absolutely make it again and again. My-must-haves with chili are grilled cheese sandwiches made with Master’s English muffin toasting bread, Hellman’s mayo on the outside, two slices of Kraft sharp American cheddar per sandwich along with a nice, cold glass of milk, yummy! 🙂
Gwen Vessels says
Does anyone add pasta noodles?
H.M says
I made chili for the very first time last night and I used your recipe , Amanda. My Family and I loved it so much. My Husband had the leftovers for breakfast this morning. This revipe is a keeper. Thank you Amanda.
H.M
Jessica Streech says
Has anyone tried this with fire roasted tomatoes? Those that love it, does it have a very very strong tomato flavor?
Mary Prange says
So easy but can make in a crockpot if you wish. Nothing but rave reviews!!
Jennifer Engstrom says
Best Chili recipe ever! I used bison and a splash of balsalmic and 1 C of frozen roasted corn. To die for!
Tim From Virginia Beach says
This recipe everyone could enjoy. It was very flavorful, yet not to much heat. We chose to stay away from the cayenne and provide hot sauce on the side. This will be my chili recipe from now on. Thanks!
Erica S. says
I made this recipe last night for dinner and my husband LOVED it. Based on other comments, I did cut the Cumin in half and next time I think I will add a larger/more onion. I topped the chili with cheese and served with honey cornbread and a glass of milk. It was wonderful and perfect for a chilly night!!